DudeFood by Dan Churchill

Author:Dan Churchill
Language: eng
Format: epub
Publisher: Simon & Schuster Australia

Makes 4

Serve with ice cream.

INGREDIENTS

1/4 cup macadamia nuts

1/4 cup walnuts

1/4 cup hazelnuts

2 peaches

2 tablespoons honey

1 teaspoon ground cinnamon

1/2 cup frozen raspberries

Preheat the oven to 180°C.

Put the macadamias, walnuts, and hazelnuts in a double-layered sandwich bag and use the edge of a rolling pin to lightly crush them. Be sure to not let off too much aggression, as you may burst the bag. The nuts should still be as solid as The Rock—if they look like breadcrumbs, you don’t need another gym session.

Cut the peaches in half lengthwise and, using a spoon, carefully pit them. If done correctly, you should have a nice ‘peach bowl’ remaining.

Place the peaches on a baking tray, cut side up. Take 1 1/2 tablespoons of the honey and half fill the ‘peach bowl’ with honey, and then drizzle over the rest of the cut surface. Sprinkle with half the cinnamon and bake for 6 to 8 minutes, or until the peaches are a nice golden colour.

In a frying pan, dry roast (without oil) the crushed nuts over medium heat for 1 minute. Add the remaining 1/2 tablespoon honey, sprinkle with the remaining cinnamon, and cook, stirring, for 30 seconds. The mixture should start to bubble slowly and turn a caramel color.

Reduce the heat to low and continue to stir so the mixture does not go hard. If the mixture becomes too dark (it should stay golden), take the pan off the heat.

Take the peaches out of the oven and place a few raspberries in the ‘peach bowl’, and then bake the peaches for 1 to 2 minutes more, or until the juice of the raspberries runs.

Remove from the oven and carefully add the caramelised nuts on top of the raspberries.

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